Snack Varieties‎ > ‎

Corn Pakoda

Ingredients:
Boiled corn kernels – 1 cup
Curry leaves – 10 (finely chopped)
Fennel seeds – 1 teaspoon
Besan – ½ cup 
Rice flour – ¼ cup
Salt – ¾ teaspoon 
Fennel seeds - ½ teaspoon 
Chilli powder – ½ teaspoon
Turmeric powder – ¼ teaspoon

Serves: 2 to 3

Method:

  1. Grind the boiled corn kernels coarsely to a coarse texture in mixer grinder.
  2. Add the rest of the ingredients to this and mix well. (no need to add water)
  3. Heat oil, drop as tiny nibbles.
  4. Fry till golden brown and drain onto paper towels.
  5. Serve hot with tomato sauce/mint chutney as an evening snack.
Optional:
About 10 to 15 finely chopped mint leaves can also be added.

http://www.sowpernica-samayal.com/snack-varieties/corn-pakoda?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1

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